Kalex Big Back Yard Central Otago Pinot Noir 2017
- Unfiltered & unfined
- Forest red fruits
- Roasted nuts
- Silky & lush tannins
"Gorgeously complex and lifted, the wine shows dark plum, cherry, tapenade, roasted nut and truffle aromas on the nose, followed by a wonderfully weighted palate that is silky and persistent. It’s generous, flavoursome and refined with a lengthy smooth finish. At its best: now to 2025" Sam Kim, Wine Orbit, Nov 2019
Subtle smoke, forest red fruits, long soft lush tannins captured in a silky, soft Pinot Noir.
The fruit for this wine was sourced from the Alexandra & Bendigo sub regions. 2017 was the coolest vintage for at least 15 years. The unusually warm September was followed by a good October and then a period of below average temperatures through until late February. Fortunately flowering was good but the cooler weather during berry development meant bunch sizes were below average. Fruit quality was excellent.
The winemakers here typically pick at 21.5 - 23.5 brix depending on the vineyard. The fruit is handsorted twice and partially destemmed (depending on vineyard, usually 50%whole cluster) into 2.5 tonne vats. There is no addition of SO2 at this point and the wines ferment spontaneously. The ferment reaches 25-27 C at peak and grapes are pumped over gently twice a day until 2/3 ferment is over, then twice daily foot plunging. The wine is on skins between 5-8 weeks. Pressings are combined with free run juice and MLF is totally native and no SO2 is added until wine is racked and blended to tank helping to integrate tannins and allow the wine to develop as a whole. Unfiltered & Unfined wine.
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Kalex Big Back Yard Central Otago Pinot Noir 2017
Kalex Big Back Yard Central Otago Pinot Noir 2017
- Unfiltered & unfined
- Forest red fruits
- Roasted nuts
- Silky & lush tannins
"Gorgeously complex and lifted, the wine shows dark plum, cherry, tapenade, roasted nut and truffle aromas on the nose, followed by a wonderfully weighted palate that is silky and persistent. It’s generous, flavoursome and refined with a lengthy smooth finish. At its best: now to 2025" Sam Kim, Wine Orbit, Nov 2019
Subtle smoke, forest red fruits, long soft lush tannins captured in a silky, soft Pinot Noir.
The fruit for this wine was sourced from the Alexandra & Bendigo sub regions. 2017 was the coolest vintage for at least 15 years. The unusually warm September was followed by a good October and then a period of below average temperatures through until late February. Fortunately flowering was good but the cooler weather during berry development meant bunch sizes were below average. Fruit quality was excellent.
The winemakers here typically pick at 21.5 - 23.5 brix depending on the vineyard. The fruit is handsorted twice and partially destemmed (depending on vineyard, usually 50%whole cluster) into 2.5 tonne vats. There is no addition of SO2 at this point and the wines ferment spontaneously. The ferment reaches 25-27 C at peak and grapes are pumped over gently twice a day until 2/3 ferment is over, then twice daily foot plunging. The wine is on skins between 5-8 weeks. Pressings are combined with free run juice and MLF is totally native and no SO2 is added until wine is racked and blended to tank helping to integrate tannins and allow the wine to develop as a whole. Unfiltered & Unfined wine.
Original: $69.13
-65%$69.13
$24.20Product Information
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Description
- Unfiltered & unfined
- Forest red fruits
- Roasted nuts
- Silky & lush tannins
"Gorgeously complex and lifted, the wine shows dark plum, cherry, tapenade, roasted nut and truffle aromas on the nose, followed by a wonderfully weighted palate that is silky and persistent. It’s generous, flavoursome and refined with a lengthy smooth finish. At its best: now to 2025" Sam Kim, Wine Orbit, Nov 2019
Subtle smoke, forest red fruits, long soft lush tannins captured in a silky, soft Pinot Noir.
The fruit for this wine was sourced from the Alexandra & Bendigo sub regions. 2017 was the coolest vintage for at least 15 years. The unusually warm September was followed by a good October and then a period of below average temperatures through until late February. Fortunately flowering was good but the cooler weather during berry development meant bunch sizes were below average. Fruit quality was excellent.
The winemakers here typically pick at 21.5 - 23.5 brix depending on the vineyard. The fruit is handsorted twice and partially destemmed (depending on vineyard, usually 50%whole cluster) into 2.5 tonne vats. There is no addition of SO2 at this point and the wines ferment spontaneously. The ferment reaches 25-27 C at peak and grapes are pumped over gently twice a day until 2/3 ferment is over, then twice daily foot plunging. The wine is on skins between 5-8 weeks. Pressings are combined with free run juice and MLF is totally native and no SO2 is added until wine is racked and blended to tank helping to integrate tannins and allow the wine to develop as a whole. Unfiltered & Unfined wine.
